Homemade Vegetable Sauce

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This really useful vegetable sauce, is a recipe I make again and again. I recommend batch-cooking this and then freezing the sauce in multi-portion trays, so that you have it on standby. It is great on pasta, chicken, pizza bases, the list is endless.  

 
  • 2 small onions, peeled and diced
  • 2 garlic cloves, peeled
  • 2 carrots, peeled and diced 
  • x2 (680g) bottles tomato passata
  • 250ml water
  • 2 red peppers, cored & cut into x4 large pieces 
  • 1 large courgette, trim & cut slice into rounds 
  • 1 small butternut squash (500g), peel & dice 
  • olive oil
 

Preheat oven to 170°C

Prep the courgettes, butternut squash & red peppers for roasting, toss in a little olive oil and spread evenly on a tray, then roast the vegetables for 20 mins.

Take a large pot, add 2 tablespoons of olive oil and gently sweat the diced onion until soft & translucent (10 mins approx.). Add whole garlic cloves, carrot, tomato passata & 250 ml of water, then cover with a lid and simmer for 20 mins, stirring occasionally. The carrot and garlic should be soft and cooked through. Add the roasted veg and any juices to the pot and simmer for a final 10-15 mins. 

Remove from the heat and blend into a thick and delicious vegetable sauce, you can add little more water if needed

 Cool and freeze in multi-portion trays

Cool and freeze in multi-portion trays